The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers

Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production. This paper is a report on the results of the addition of cricket powder to pasta. Three levels of durum semolina replacement were chosen: 5%, 10%, and 15%. The obtained products were analyzed for their nutritional composition, cooking and textural properties, and color, as well as consumer acceptance. The results indicate that the addition of CP influenced the cooking weight and cooking loss (reducing losses and water absorption), as well as the color of the pasta, reducing its lightness and shifting color balances to blue and red. The firmness of pasta was also influenced. The firmness was strengthened by addition of CP. Principal components analysis indicated that the flavor change had the most pronounced effect on consumer acceptance. Nevertheless, sensory evaluation proved that protein-enriched pasta produced with CP has consumer acceptance comparable with that of conventional products.

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Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Foods ◽

10.3390/foods10040725 ◽

2021 ◽

Vol 10 (4) ◽

pp. 725

Author(s):

Erin C. Short ◽

Amanda J. Kinchla ◽

Alissa A. Nolden

Keyword(s):

Sensory Evaluation ◽

Sensory Quality ◽

Evaluation Studies ◽

Textural Properties ◽

Consumer Acceptance ◽

Major Theme ◽

Sensory Science ◽

Future Studies ◽

Innovative Strategies ◽

Integrate Evaluation

Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based analogs. In terms of plant-based cheese substitutes (PBCS), soy is the most commonly used plant-based protein but is associated with undesirable sensory attributes (i.e., beany and gritty). In order to determine if the approaches result in a significant improvement in sensory quality and liking, sensory evaluation is employed. The aim of this review is to summarize the original literature (n = 12) relating to 100% PBCS which utilizes sensory evaluation methods. Overall, a major theme identified in this review is the innovative strategies used to increase acceptance of PBCS, whether products are aimed at improving existing non-dairy-based cheese formulations or to more closely mimic a conventional dairy-based cheese product. Studies demonstrate processing and fermentation of soybeans and blending of non-dairy milks are potential ways to improve consumer liking of PBCS. A secondary focus is to discuss the current sensory methodology carried out in the reviewed literature. Future studies should consider using more specific measures of flavor and mouthfeel, integrate evaluation of consumer liking with instrumental textural methods, and use a larger more diverse group of consumers. The outcome of this review is to highlight the importance of integrating sensory science in order to help facilitate the improvement of the sensory and quality attributes of PBCS and streamline product development.

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Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.2478/aucft-2020-0009 ◽

2020 ◽

Vol 24 (1) ◽

pp. 99-112

Author(s):

Monika Michalak-Majewska ◽

Siemowit Muszyński ◽

Bartosz Sołowiej ◽

Wojciech Radzki ◽

Waldemar Gustaw ◽

...

Keyword(s):

Profile Analysis ◽

Textural Properties ◽

Sea Salt ◽

Consumer Acceptance ◽

Point Scale ◽

Fracture Force ◽

Sesame Seeds ◽

Texture Profile ◽

Sensory Attribute ◽

Highly Correlated

AbstractIn the present study, the physicochemical, textural and sensorial properties of crackerbread (made from rye, maize and wheat flour) and rice waffles, the most popular on the Polish market bread substitutes, were determined. It was shown that values of several mechanical properties of rice waffles, including ultimate fracture force, strain and stress differed significantly from that of crackerbread. Texture profile analysis showed that the highest hardness and springiness was exhibited by rice waffles with sesame seeds and wheat-rye, respectively. The concentration of salt was the lowest in rice bread with sunflower. The most acceptable was the rice bread with sea salt (8.26 in a 9-point scale) and overall consumer acceptance of crispbreads was highly correlated with sensory attribute of saltiness.

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